Slice up the chicken and season with paprika, turmeric and garlic powder
Wash and chop the leek, fennel and potatoes and wash, peel and chop the carrots into equal size slices so that they cook at the same rate and add the leek to a pot with vegetable oil along with the minced garlic
Fry for a few minutes before adding the potatoes, fennel and carrots
Make up the chicken stock and add to the pot. Cook for around 20 minutes until the vegetables are soft, fry the chicken and strain the soup into a bowl
Set the chicken aside once cooked through and add butter and flour to the pan that you cooked the chicken in and make a roux and add in the broth one ladle at a time until the right consistency
Readd the vegetables, season with salt and pepper and blend, add double cream and the chicken, reduce for a couple of minutes and you’re ready to serve with a drizzle of cream, fresh parsley and toasted sourdough. Enjoy!